This is look at The Raincathcher’s Garden before the first frost. Temperatures may drop this weekend and then around mid to late November you can expect our first frost. Take a good look now through these pictures from Starla. She snapped many pictures and kept saying “the garden looks amazing.” Starla saw butterflies, a Texas spiny lizard and laybugs enjoying our fall garden.
Gorgeous walkways brimming with colorLots of pollinators like this Orange Sulphur on Mexican Mint MarigoldA Gulf Fritillary on Red SalviaA Queenpoised for her next flight And a Morning glory blossom hosting a honey bee
Ann Lamb, Dallas County Master Gardener Class of 2005
All photos by Starla Willis, Dallas County Master Gardener Class of 2008
Today is the pick-up day for The Raincatcher’s Pansy and Plant Sale 2022. Thank you all for your orders! We’ve had a very successful sale and can’t wait to see you today for pickup.
If you haven’t already made arrangements for delivery (larger orders only) or late pickup, please plan to come by the garden on Wednesday afternoon between 1pm and 4pm to pick up your order. There will be volunteers on hand to help you load them from the north parking lot at the shade pavilion.
Raincatcher’s is located on the campus of Midway Hills Christian Church at 11001 Midway Road, Dallas, TX.
Raincatcher’s Garden of Midway Hills is offering fall annuals at a fantastic price for your fall and winter landscape color. Pansies, violas, and alyssum are $20/flat of 18 4″ pots, which includes tax. The online sale begins at 7am on Saturday, 10/15, and ends on Thursday, 10/20, at midnight. Flats will be delivered to the garden on Wednesday, 11/9, the peak time for fall planting, and are available to be picked up from 1pm until 4pm.
All orders must be prepaid, either through Signup Genius using your credit or debit card (fast and easy) or by check. Orders will be placed with the nursery after payment is received.
Order your fall annuals through our convenient Signup Genius account and find out more information about the sale by clicking on the following link:
Thank you for your support! Funds raised support Raincatcher’s Garden of Midway Hills, a Research, Education and Demonstration project of Dallas County Master Gardeners, a program run by Texas A&M AgriLife Extension Service and supported by the Dallas County Master Gardener Association. Follow us to learn about gardening in our North Texas climate and soil conditions and to find plant recommendations, recipes and stories from the garden. You can find our garden on the campus of Midway Hills Christian Church at 11001 Midway Rd, Dallas, TX.
I have to say that the squash vine borers (SVBs) were getting me down. After spending the summer of 2021 removing borers from the squash plants and still not seeing much of a harvest, I swore off growing squash, almost.
The SVB larva grows inside the squash vine (often killing the plant) and then makes a cocoon that overwinters in the soil. The adult moth emerges from the cocoon in spring and lays eggs on the undersides of the squash leaves. The eggs hatch and the larvae begin destroying your plants again.
One solution is not to have any squash handy for the adults to lay their eggs on (thus the almost swearing off). You can also interrupt this cycle by finding and removing the eggs. That is a real challenge unless you have a small number of plants and time to check every single leaf every day.
We started off the spring season with some lovely Italian cucumbers that were producing well but suddenly began to droop just like the squash had the previous summer. It turns out that if they don’t find any squash, the borers may settle for your favorite cucumber. It almost seems spiteful.
I was persuaded by a team member to try growing butternut squash in late summer. Cucurbita moschata has a reputation for borer resistance. Throwing caution to the wind, we decided to try zucchino rampicante and calabacita as well.
Despite my skepticism, we have a raised bed full of butternut squash maturing now with no sign of SVBs.
Cucurbita moschata, Butternut squash
The zucchino rampicante is in the same family and has a hard stem that I assumed the borers would not be able to breach. However, we found a few larvae in the stems and removed them. The plant now has huge beautiful leaves and vines that run about 12 feet. It is producing two foot long fruits that weigh a pound or so.
Calabacita and zucchino rampicante Zucchino rampicante
The calabacita (Cucurbita pepo), also known as tatume or Mexican zucchini, has a tough, thin vine and has shown few signs of distress from SVBs. It is taking up a lot of garden space but makes up for it by being very productive. The fruit may be eaten like a thin skinned summer squash or allowed to grow into a soccer ball sized pumpkin.
Going forward I will swear off swearing off.
Beverly Allen, Dallas County Master Gardener Class of 2018
One is known as having a special affinity for beans of every sort, the other is considered “not worth the trouble of growing” because it lasts for such a short time in the hot South. Differences aside, both are worthy of consideration. Summer Savory (Satureja hortensis) and Winter Savory (Satureja montana) are aromatic, flavorful and make delightful additions to the herb garden. Both varieties are currently growing in the Edible Landscape at Raincather’s Garden of Midway Hills.
Summer Savory is a cold-tender annual herb native to Southeastern Europe and the Mediterranean. It is the sariette (savory) of France, otherwise known as an essential ingredient in the herbs de Provence blend. Though not as popular as its perennial cousin, some believe it has the most superior flavor.
Winter Savory is also called dwarf savory or mountain savory. It is an especially decorative, low-growing and densely spreading shrub. Classical Greeks and Romans were familiar with this herb. Virgil, the Roman master of poetry, advised putting honey (saturated with the aroma of roses, thyme and savory) into the bee house as a solution to swarm’s disease. Hippocrates ascribed medicinal properties to it. Early American settlers treated colds and fever with savory tea.
Planting: Start seed in the winter, set out transplants in the spring.
Height: 8 to12 inches or somewhat taller
Spread: 20 inches
Bloom/Fruit: Blooms are small, white-to-lilac whorls of small star-shaped flowers.
Growth Habits/Culture: Summer savory is more upright with aromatic, dark green leaves and grows a little taller. It features square-shaped stems covered in tiny hairs. The ideal temperature range is 55-85˚F. Winter savory is more compact, low and spreading with needle-like, dark green leaves. It is a stiffer, woodier evergreen plant that will survive winter temperatures to around 23˚F. Savory requires rich, moist well-drained soil.
Taste: While both have a definite peppery bite reminiscent of thyme and marjoram, summer savory is fruitier, like apples and floral with a hint of lavender and basil. Winter savory with its coarser aroma and flavor is welcome at summer’s end when a fresh herb is desired during the cooler months.
Harvesting: When summer savory reaches 6 to 8 inches in height, start harvesting. After blooming, the plant is not as vigorous so be attentive about snipping off buds. Once summer savory flowers, its leaves are at their most flavorful. At this time, the entire plant can be clipped and used. Winter savory can be harvested for fresh use at any time.
Culinary Uses: Both summer and winter savory are traditional companions to all kinds of bean dishes, including soups, salads and spreads. Winter savory can be an alternative to sage in poultry dressing. Milder summer savory adds a flavorful punch to egg dishes, creamy soups and rich, cheesy casseroles. A liberal sprinkling of fresh leaves from either one gives new life to cooked vegetables. The good news is that both varieties can be used in much the same ways and are fairly interchangeable. When replacing winter savory with summer savory, add a touch more than called for in the recipe. When substituting summer savory with winter savory, start with about half the amount called for in the recipe and adjust according to taste.
Linda Alexander, Dallas County Master Gardener Class of 2008
If you’re growing shishito peppers in your summer garden, this recipe should be on the menu. Blackened, blistered and dipped in a creamy Greek yogurt flavored with papalo, it’s a global experience not to be missed.
As you may have guessed, shishito peppers originated from Japan. The name “Shishito” is derived from the combination of “shishi,” “lion,” and “togarashi,” which means “chili pepper.” Take a closer and decide for yourself, “does the creased tip of the small and finger-long shape somehow resemble a ferocious lion?”
Grrrrr…ferocious lion or tasty pepper?
After blistering your harvested peppers in a cast-iron pan, sprinkle with fine, gray sea salt from France. The history of this unique salt will inspire you to use it in many other dishes. But take note, due to its robust flavor, use only ⅓ of the amount of salt you would normally use.
(In Guerande, western France, pristine Atlantic, seawater passes through the locks of the salt marshes and rests for six months until the salt is ready to be harvested. In summer, the salt is gathered by hand using wooden tools, as it has been for centuries. The rich clay in the marshes lends a pale gray color to this salt and also adds beneficial trace minerals.)
Next, mix up a little Greek yogurt for dipping. Its rich flavor and thick texture offers a higher concentration of protein and probiotics than traditional yogurt. Stir in some grated garlic, lime juice and zest to give it a little kick. Chop up a few fresh papalo leaves from Mexico if you desire a cilantro-like finish. When cilantro succumbs to our summer heat papalo rises to take its place. Use it in any dish where a substitute for cilantro is needed.
Shishito peppers have an interesting flavor profile and one that calls for a bit of caution. About one in ten peppers contains a fiery punch that dials up the heat factor. Overall, though, you can expect a sweet, typically mild spiciness that registers between 50 and 200 Scoville heat units. Their grassy, citrusy taste touched with a slight hint of smoke makes the shishito pepper’s flavor pretty unique. Not surprisingly, today they can be found as a popular appetizer on many restaurant menus. Are you ready now to take an international trip with shishitos?
Do shishito peppers “pop” when being blistered, charred, etc.? The short answer is “yes”. *Is there a way to prevent the “popping”? Yes, just use your handy cake tester or a toothpick. Poke a hole in each pepper before blistering to prevent popping.
Note: Now is the time to start planting peppers for a fall crop.
One local Italian restaurant features a lovely “Little Gem Lettuce Salad” drizzled with Charred Shishito Vinaigrette. Delizioso!
Linda Alexander, Dallas County Master Gardener Class of 2008
Sunflowers are such happy plants. I fondly remember Maximillian sunflowers at Joe Field Road probably in 2012 as a relatively new Master gardener – Michelle planted them in the nature area, and then they were everywhere! That’s when I first noticed the striking contrast of the golden flowers against the blue sky!
Sunflowers at our first garden on Joe Field Road
In my yard, a few sunflowers have magically appeared, most likely with the help of our feathered friends. These volunteers have brought unexpected color to the area that had once been a shade bed. This year, as Spring started to transform to Summer I began to notice more sprouts and is my habit, I let them grow. The striking flowers started to put on a show the first week in June, and with it came the buzzing bees covered in pollen. Stalks appeared near my very sunny, dry riverbed and shot 8 -10 feet in the air.
These bringers of cheer needed to be shared, so my plan was to begin clipping from the top, bending the stalks down. Cutting didn’t make them shorter, it made them more prolific.
With June being my birthday month, there were opportunities to share these lovelies and some of the other flowers from my yard. These arrangements made it to my former and new workout groups, and their families as well as friends, and neighbors. Sharing these gifts from my yard brings me so much joy!
My gift of sunflowers came anonymously, but they are also readily planted from seeds. and are hardy from zones 2a-11b. Planted in spring after frost, they grow quickly and produce flowers throughout the summer. The blooms track the sun from east to west during the day. This is known as heliotropism.
These yellow disks up against the blue sky reminded me of the opportunity to serve in Ukraine. The fields were covered in miles and miles of Sunflowers. It was seen first-hand from a train across the country. A very powerful memory as well as a present reminder.
Sunflowers in Ukraine
It is well known that the best time to cut flowers is early morning and it is recommended to put them immediately into a bucket of water before arranging. One morning, this plan was implemented, and it went according to plan. The second time, however, there wasn’t a chance to de-bloom the plant till midday. Oh dear, it didn’t take long for my happy flowers and buds to go sad and limp, even in the water. I hurriedly brought them inside, filled the vases with water, cut flower food and used the best specimens. Hours later, most of those became viable once again, but it was a stark reminder of why we heed best practices.
It’s now the end of July and while the flowers still make me smile, it is time to reclaim my sunbed. They are still producing in this 100+ degree heat, although not as readily as earlier in the summer. Stalks will be stripped of flowers and buds, and then chopped down to make room for the Fall plantings. There will be a chance for yet a few more arrangements. Don’t worry though, there are many other flowers in my crazy cottage garden for the pollinators.
Even in the dog days of Summer, there is joy in the unexpected volunteers that grace our yards and there are flowers that thrive and make us happy even in this inferno that we find ourselves in during this season of HOT!
Swiss Chard Perpetual Spinach, (Beta vulgaris var. cicla)
It’s the chard that keeps on giving! Last spring, while visiting a local garden center, the white “tag” caught my eye. Already a fan of Swiss chard, especially the peppermint stick variety, I was easily persuaded to try something new. After purchasing a 4” pot of Swiss ChardPerpetual Spinach, the only task left was getting it into my spring garden. Two seasons and five months later my little plant has not disappointed.
Springtime growth was vigorous yielding smooth, dark-green leaves resembling spinach with fine midribs. Tasting more like a true spinach than chard, the flat, pointed leaves are flavorful and rich in antioxidants. Throughout the summer, at times it looked a little ragged but with a gentle trimming, new growth quickly appeared. Even during the 100 degree plus temperatures, Perpetual has maintained its vigor. Harvesting is best done when the leaves are still small and tender.
Longstanding in the garden, the potential for an abundant fall crop is promising. Perpetual is slow to bolt, so it’s a great choice for the Southern garden. Use leaves fresh in salads, sautéed or cooked and added to your favorite recipes.
Features
Fruit Size: 8 to 10 inches
Growth Habit: Clumping, Erect, Sprouts in 14-21 Days
Days to Maturity: About 40 days
Growing Conditions: Sun (4-8 hours) to part shade
Growing Tips
Sow seeds in place, ½” deep, after the frost-free date. Spacing should be 8 to 10” apart. Keep well-watered and side dress with compost for best leaf production.
FYI…
One cup of chopped chard contains only 35 calories. It also supplies more than 700 percent of your daily requirement for vitamin K. It is a good source of calcium, magnesium and vitamin A.
Linda Alexander, Dallas County Master Gardener Class of 2008
One of the showiest ornamental oreganos, Kent Beauty, a hybrid between Origanum rotundifolium and Origanum scabra, has charmed me with its attractive foliage and flowers. Mine was planted in a 12” terra cotta pot over two years ago but, come fall, I’m transplanting it to a new sunny location in my raised bed. Its intriguing beauty during the heat of summer and into fall will be refreshing.
Gathered from the garden; purple pentas, cinnamon basil, society garlic and Kent Beauty oregano.
Kent Beauty is an impressive oregano, having received the prestigious Award ofGarden Merit of the Royal Horticultural Society. (The AGM is a mark of quality awarded, since 1922, to garden plants by the United Kingdom, Royal Horticultural Society.) A cup symbol on a plant’s label shows it has earned the AGM – the UK’s seal of approval that the plant performs reliably in the garden. It is only awarded to plants that are:
Excellent for use in appropriate conditions
Available
Of good constitution
Essentially stable in form and color
Optimum growing conditions include full sun, dry to medium soil with excellent drainage. It performs well during extreme heat and drought but is intolerant of high humidity. Allow room for it to grow approximately 6 to 9 inches tall and 12 to 18 inches wide. Bees are attracted to the tiny purple, tubular blooms. An easy-to-care for plant that is disease free and has few pests.
Kent Oregano growing in a pot
Kent Beauty is an herbaceous perennial that forms a low trailing mound of silver-veined blue-green aromatic leaves. In early summer it starts producing whorls of pendulous, drooping heads of hop-like flowers in dreamy shades of shrimp pink, cream and pale green. This visual feast for the eyes continues into the cooler autumn months.
Take advantage of its versatility and use in alpine and rock formations, as a border plant, in containers, hanging baskets and for cascading over walls. Snip stems of the draping flowers for a dramatic addition to fresh floral arrangements.
Linda Alexander, Dallas County Master Gardener Class of 2008
It doesn’t take long for plants to become stressed by this summer’s intense heat and lack of rain. It’s probably safe to say the same for most gardeners.
Here are the strategies we are using to keep the vegetables in the north garden healthy in the heat:
Research to find out which plant varieties are best suited for the region
Water twice a day with two short cycles of 30 minutes using drip irrigation
Mulch heavily
Use shade cloth to protect fall tomato and pepper transplants and plants showing signs of heat stress.
When we realized the fall tomatoes were getting scorched we improvised with cardboard so that we could get ourselves out of the sun that day. Later we used tee posts with binder clips to secure the shade cloth. We removed the shade cloth for about four hours in the morning and replaced it in the afternoon for just a few days before taking it off completely.
We remove plants that no longer look healthy or have slowed down their production. This was true of about half of the cucumbers. They can be restarted by seed outdoors in August.
We are also trying a method called ratooning to improve our late summer and fall production of peppers and okra. Leaving some leaf axils for photosynthesis, we are cutting low performing plants back to eight to ten inches from the ground. The articles below will provide more information about the practice. According to the one from Clemson, ratooned plants will have the benefit of a strong root system and not take as long to produce fruit as a new transplant.
As for our heat stressed vegetable gardeners, a mixture of iced tea and lemonade has become the drink of choice on our Monday workdays. A slice of watermelon or a delicious watermelon salsa helps too.
Beverly Allen, Dallas County Master Gardener Class of 2018, encouraged by Ann Lamb
Pictures by Don Heaberlin, Dallas County Master Gardener Class of 2021
Our adventure in growing nepitella was challenging. Seeds were difficult to locate and few in number. Spring of 2021, the first flat of twelve seeds was started. Instructions were followed carefully but the seeds just seemed to slumber through the next three weeks. Finally, the tiny seedlings started popping up through the seed starting mix and we were hopeful our efforts would be rewarded.
And then they just stopped growing, bent those little heads over to the side and gave it up. We couldn’t have been more disappointed that they didn’t survive because our motivation for growing nepitella, a somewhat unfamiliar herb, was all about a recipe. Fortunately, we are close friends with a master gardener who happens to be a seed starting guru. His name is Jim and he agreed to take on the task of getting us to the finish line.
Weeks passed with no news of germination. Sadly, we were losing hope of ever getting to try that special dish featuring nepitella. And then one day, Jim surprised us with a visit to the garden. He shared the good news that ten seeds had germinated but he wanted to keep them under his watchful eye for a few more weeks. We happily agreed and, once again, held on to hope that he would be successful. As you might have guessed, about a month later Jim arrived at the garden with a flat of strong, upright nepitella seedlings that were finally large enough for their new home in the edible landscape. Cheers of joy were heard throughout the garden.
Nepitella just starting to bloom, May 2022Nepitella growing in Linda’s yard
Nepitella (Calamintha nepeta) grows wild in the hills around Nepi, an old Etruscan town in the province of Viterbo, Italy, about an hour north of Rome. It is an aromatic herbaceous perennial that spreads horizontally by means of underground rhizomes. The small, fuzzy leaves look like marjoram and taste like lemony mint with notes of basil and oregano. Nepitella blooms in late spring producing tiny pale purple flowers which are edible and attractive to bees. (FYI…As of this writing, July 14th, my three pots of nepitella are still blooming. Those delicate little flowers have been tossed into salads, vegetables, desserts and more!)
If a trip to Italy isn’t on your summer agenda, where old Tuscan towns filled with picturesque scenes leave you dreaming of a stroll up crumbling stone steps to the piazza, then let the heavenly scent of nepitella take you there. You’ll find it used in Italian cookery as an aromatic to flavor all sorts of dishes from beef and lamb through tomatoes and summer squash.
Braised Artichokes with Nepitella
And finally, the recipe that inspired us to start growing nepitella was created by a well-known Italian chef and food writer, Pellegrino Artusi. His 1891 recipe for carciofi in umido con al nepitella (Braised Artichokes with Calamint) is the one that teased our taste buds. It consists quite simply of braising carefully cleaned and quartered artichokes with a bit of tomato paste, fresh garlic and a fistful of nepitella. The happy conclusion to this story is that the flavors of Italy have arrived in our garden and we are thrilled to share them with you.
Linda Alexander, Dallas County Master Gardener Class of 2008
We have eight 4″ pots of nepitella seedlings to give away next Tuesday, July 26th. Look for them on the round table in the Edible Landscape Garden. One per person, please.
My gift of sunflowers came anonymously, but they are also readily planted from seeds. and are hardy from zones 2a-11b. Planted in spring after frost, they grow quickly and produce flowers throughout the summer. The blooms track the sun from east to west during the day. This is known as heliotropism. 
DALLAS GARDEN BUZZ 